Chicken Adobo Steamy Kitchen
Indulge in the rich, tangy-sweet flavors of "Chicken Adobo Steamy Kitchen," a beloved Filipino comfort dish that effortlessly combines simplicity and depth of flavor. This recipe marries tender, bone-in chicken thighs with a bold marinade of soy sauce, white vinegar, garlic, and bay leaves, punctuated by the subtle warmth of whole peppercorns and a hint of brown sugar. Perfected by a golden sear and slow simmer, the chicken absorbs the savory marinade while the sauce reduces into a luscious glaze, ideal for spooning over steamed rice. Ready in under an hour, this versatile dish is perfect for weeknight dinners or special occasions. Garnish with green onions for a fresh burst of color and extra flair. Keywords: Chicken Adobo Recipe, Filipino Chicken Adobo, Steamy Kitchen Chicken Adobo.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 0.5 cups soy sauce
- 0.25 cups white vinegar
- 0.5 cups water
- 4 cloves garlic, minced
- 2 leaves bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 2 tablespoons cooking oil
- 2 stalks green onions, chopped (optional for garnish)
Instructions
Pat the chicken thighs dry with paper towels to ensure a good sear. Set aside.
In a large bowl, combine the soy sauce, vinegar, water, minced garlic, bay leaves, peppercorns, and brown sugar. Stir until the sugar dissolves. Add the chicken thighs and marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor.
After marinating, remove the chicken from the bowl and reserve the marinade. Pat the chicken thighs dry again to ensure crisp browning.
Heat the cooking oil in a large skillet or Dutch oven over medium heat. Once hot, sear the chicken thighs skin-side down until golden brown and crisp, about 3-4 minutes. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
In the same skillet, pour in the reserved marinade and bring it to a gentle simmer. Scrape the bottom of the pan with a wooden spoon to release any browned bits for extra flavor.
Return the seared chicken to the pan, skin-side up, ensuring the liquid partially covers the pieces. Cover with a lid and simmer over low heat for 25 minutes, flipping the chicken halfway through for even cooking.
Uncover the skillet and simmer for an additional 5 minutes to allow the sauce to thicken. Spoon the sauce over the chicken occasionally for even coating.
Serve the Chicken Adobo hot with steamed rice. Garnish with chopped green onions if desired for a fresh pop of flavor and color.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.2 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
